HOMEMADE TWIX BARS (GLUTEN FREE, PALEO + VEGAN

This HOMEMADE TWIX BARS is perfect for Bars Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Course:
Dessert

Servings: 16

Calories: 159kcal

Author: Juvie

Ingredients

For the shortbread crust

⅔cupcoconut flour

3tablespoonspure maple syrup

⅓cupcoconut oil soliduse refined for no coconut flavor

For the caramel filling

½cupcreamy almond butter

⅓cuppure maple syrup

⅓cupcoconut oil melteduse refined for no coconut flavor

1teaspoonvanilla extract

¼teaspoonkosher salt

For the chocolate topping

¼cupcoconut oil melteduse refined for no coconut flavor

¼cupcocoa powder

2tablespoonsmaple syrup

¼teaspoonflaky sea salt optional

Instructions

Preheat the oven to 350ºF. Grease a 14x5” tart pan or 8x8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn't have a removable bottom).

Put coconut flour in a bowl. Add the maple syrup and stir until fully combined and crumbly. Add the room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. I used my hands at the end to bring the dough fully together.

Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.

For the filling, combine all of the ingredients in a small saucepan and heat until all of the ingredients are melted and throughly combined. Pour over the crust and let cool in the refrigerator until set before topping with chocolate layer.

For the chocolate topping, whisk together all of the ingredients and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt. Let cool until set. Slice into 1-inch slices, or 16 squares. Keep stored in the refrigerator.